The work developed has revolved around the characterization of biosynthesis pathways of components that determine the organoleptic and functional quality of foods of plant origin, the evaluation of the modifications that occur during processing and conservation, and the development of technologies for the improvement of the food quality. To this end, it has deepened in the knowledge of the implication of those enzymatic systems that intervene in the biosynthesis of components that determine the organoleptic and functional characteristics of foods of plant origin integrating the studies at molecular level with the biochemical and analytical studies. Much of the effort has been devoted lately to improving the organoleptic and functional characteristics of virgin olive oil.